Let’s Pump-It Up… with this roasted pumpkin soup garnished with the sinfulness of crispy duck confit relish.
This pumpkin soup is easy to make, super sexy, and the nutritional benefits from pumpkin is eye opening. You can also make it with butternut squash, as well.
The key to this soup is roasting the pumpkin drizzled with cane or maple syrup. Then its introduced with caramelized onions, garlic, and bay leaves…with the addition of grated nutmeg, cinnamon, and peanut butter!
Yes, peanut butter to take it over the top! It adds that slightly, perfect, and nutty flavor that pairs beautifully with the pumpkin. And of course, the subduction of cream, and lavishly garnished with crispy duck confit relish.
Oh Baby, your eyes will roll back in your head after just one spoonful. You may just like it too much!
Did you know…Pumpkin comes from the squash family and has massive nutritional benefits.
Pumpkin is low in saturated fat, and very low in cholesterol and sodium. It is also a good source of Thiamin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin E , Riboflavin, Potassium, Copper and Manganese.
Vitamin A and E are among the fat-soluble vitamins. They can stay in the body as reserves for days, and sometimes months.
You can read more here.
I guar-an-tee… that you will receive accolades on this pumpkin soup. And this recipe you will go back to, time and time again for the perfect fall harvest soup.
- Large sheet pan, lined with parchment paper or foil (for pumpkin)
- Chef Knife
- Large mixing bowl
- 5 1/2 Qtr. Le Creuset Dutch Oven or large stock pot
- Measuring cups and spoons
- Heat-proof rubber spatula
- Medium non-stick sauté pan
- Electric blender or immersion/stick blender
- Saute pan, (for turmeric roasted pepita seeds)
- 6 C Pumpkin (the baking/pie kind), sliced (2″ strips) with skin on and seeds removed *
- Drizzle of Olive Oil and Cane Syrup or Maple Syrup
- Salt and Pepper
- 4-6 T Butter
- 2 C Onion, sliced thin
- 2 t Garlic, minced
- 4 Bay Leaves
- 8 C Chicken Stock
- 2 t Cinnamon, ground
- ½ t Nutmeg, freshly ground
- 1 C Heavy Cream
- 7-8 C Chicken Stock
- ½ C Smooth Peanut Butter
- 4 T Chives or scallions, chopped
- 2 C Duck Confit, shredded *
- 1 1/4 C Turmeric Roasted Pumpkin Seeds/Pepitas raw * (reserve 1/4 C for roasting pumpkin)
- 1 t Turmeric
- Drizzle of Nut Oil
- Siriraha, Salt and Pepper to taste
Chef Gerrie’s Notes:
* Pie Pumpkins are the best to use for roasting, soup, or making pies.They will have dry (i.e. starchy, not watery), sweet flesh with good, pronounced flavor and sweetness. They weigh between 4-8 lb.
* Duck Confit from Maple Leal Farms is fabulous. It’s prepared in the time-honored French tradition. Slowly cooked in its own fat with classic confit seasonings for added tenderness and flavor. You just heat and eat.
* Pepitas are quite tasty. Here, I just sautéed 1 cup raw pepitas in a little nut oil and 1 teaspoon of ground turmeric, and salt with a shot of Sriracha. You can lay them out to dry before storing.
- Preheat the oven to 375° .
- Toss the sliced pumpkin with skin on in olive oil and cane syrup. Season with salt and pepper and mix well. Place the pumpkin on a parchment or foil lined baking sheet pan and and sprinkle with 1/4 C raw pepitas. Roast for 20 minutes or until tender. Remove from heat, cool, then remove skin.
- While pumpkin is cooling, shred duck confit and crisp up in medium non stick sauté pan.
- In a large saucepan meat butter and add the onions and sauté until caramelized. Season with salt and pepper. Add the garlic, bay leaves and stock. Stir in the pumpkin, cinnamon, and nutmeg and bring up to a boil and reduce and simmer until pumpkin is very tender, about 25 minutes.
- Puree in the blender (in small batches or use the immersion blender directly in the pot), slowly adding the cream. Then whisk in the peanut butter.
- Ladle soup into shallow bowls and garnish with relish… duck confit and turmeric roasted pepita seeds.